Som Tam

Ingredients:

• 1 medium green papaya (about 1 pound/450g), peeled and julienned
• 2 small tomatoes (120g), sliced
• 3-4 Thai bird chilies (10g), to taste, finely chopped
• 2 cloves garlic (10g), minced
• 2 tablespoons (30ml) fish sauce
• 2 tablespoons (30ml) lime juice
• 1 tablespoon (15g) palm sugar, grated
• 50g (1/3 cup) roasted peanuts, roughly chopped
• 50g (1/2 cup) green beans, cut into 1-inch pieces
• 2 tablespoons (30g) dried shrimp (optional)

Instructions:

1. In a large mortar, pound the garlic and chilies together until they form a coarse paste.
2. Add the palm sugar and continue to pound until the sugar is dissolved into the paste.
3. Add the lime juice and fish sauce, mixing well to combine with the chili-garlic paste.
4. Add the green beans and lightly pound them to bruise and slightly soften them.
5. Add the tomatoes and gently pound to release their juices but try to keep them somewhat intact.
6. In a large bowl, combine the julienned green papaya with the contents from the mortar.
7. Add the dried shrimp and roasted peanuts, then toss everything together until the salad is well mixed and the flavors are distributed evenly.
8. Taste and adjust seasoning with additional fish sauce, lime juice, or sugar if needed.
9. Transfer the salad to a serving platter and serve immediately.

Notes:

For a more authentic preparation, use a large clay mortar and pestle to mix the ingredients, which helps meld the flavors together. If you prefer a milder salad, reduce the number of chilies. Serve Som Tam as part of a Thai meal alongside sticky rice and grilled meats. This salad is best consumed fresh but can be stored in an airtight container in the refrigerator for up to 1 day.